The Magic Of Seasoning: Unlocking The Nonstick Powers Of Your Cast Iron Pan

Seasoning a cast iron pan is a simple process that will ensure your cookware lasts for years to come. Seasoning is a protective layer of oil baked into the pan's surface, creating a hard, practically nonstick coating. This process not only makes the pan more durable and better at conducting heat, but it also prevents rusting. To season your cast iron pan, start by scrubbing it with warm, soapy water and drying it thoroughly. Then, using a paper towel or cloth, apply a thin, even layer of cooking oil—such as vegetable, canola, or corn oil—to the entire pan, inside and out. Place the pan upside down in an oven preheated to between 350°F and 500°F, with a baking sheet or aluminium foil on the rack below to catch any oil drips. Leave the pan to bake for about an hour, then turn off the oven and let the pan cool inside. Repeat this process three to four times for a good initial layer of seasoning. After that, your pan is ready to use! Each time you cook with oil, you'll be adding to the seasoning, so a well-seasoned cast iron pan is a well-used one.

Cleaning your cast iron pan

The first rule of cleaning a cast-iron pan is never to soak it or leave it in water. This can cause rust, rendering your pan useless. Similarly, you should never put your cast-iron pan in the dishwasher.

You should clean your cast-iron pan immediately after use, while it is still warm. Wear protective gloves if the pan is too hot to handle. Use a stiff brush or plastic scrubber under running water to clean the pan while it is warm but cool enough to handle easily.

Kosher salt is an effective scrubbing agent for baked-on stains. If you struggle to remove food particles or residue, add coarse kosher salt to some water and gently scrub with a sponge to release it.

It is also fine to use soap on a cast-iron pan. Modern dish soaps are perfectly safe to use on cast iron as they are no longer made with lye and other ingredients that can strip the seasoning off the pan.

Always dry a cast-iron pan entirely with a towel, or place it over low heat to cause water to evaporate, until completely dry. Before storing in a dry place, lightly coat the skillet's surface in vegetable oil with a paper towel.

Be careful with acidic foods. Never marinate food in a cast-iron pan as acidic mixtures will damage the seasoning. You can make a tomato sauce or skillet lasagna in it, but don't store the sauce or baked pasta in the skillet.

To remove rust, rub a carborundum rust eraser on the stain, and re-season the pan. You can find this tool at hardware stores, bike shops, or woodworking shops.

Applying a thin layer of oil

To apply the oil, use a paper towel or lint-free cloth to coat the pan, including the bottom and handle. Use a neutral oil like canola, vegetable, or corn oil. Wipe away all excess oil so no pooling is visible. The pan should feel practically dry to the touch. Using too much oil will cause the pan to become sticky.

After applying the oil, place the pan upside down in the oven and bake at 450°F (230°C) for 30 minutes. This may produce some smoke, so ensure your kitchen is well-ventilated. The oil will polymerize and form a hard, plastic-like coating. Using the oven ensures an even heat that will set the oil all over the pan, whereas a stovetop burner may create hot and cool spots, leading to uneven seasoning.

Once the time is up, remove the pan from the oven and allow it to cool. Your cast iron pan is now ready for cooking!

Heating the pan in the oven

To heat the pan in the oven, first, ensure that the pan has been thoroughly dried. Any excess moisture can cause rusting. Place the pan upside down in the oven to prevent any excess oil from pooling in the pan. It is also recommended to place a large baking sheet or a piece of aluminum foil on the rack below to catch any oil drips.

Preheat the oven to between 450°F and 500°F (230°C). The high heat will allow the oil to break down and bond with the cast iron. Place the pan in the oven for 30 minutes to an hour. It may get a little smoky, so ensure your kitchen is well-ventilated. After the time is up, turn off the oven and let the pan cool down inside.

Repeat the oiling and heating process three to four times to build up a good initial layer of seasoning.

Cooling the pan in the oven

After the cast iron pan has been in the oven for the required amount of time, it is important to let it cool down. Place the pan on a heat-safe surface, such as a stovetop, and allow it to cool for 2 to 3 hours. The pan will be very hot, so be careful not to touch it until it has cooled down completely.

If the cast iron is still a little warm, be sure to put it on a heat-safe surface. You can test this by placing your hand near the pan and feeling for any heat coming off of it. If it feels too hot, let it cool for a little longer.

Once the pan has cooled down, it is ready to be used for cooking. You can also repeat the seasoning process by applying more oil to the pan. While once is enough for most cast iron pans, seasoning it multiple times will result in a stronger and thicker non-stick coating.

Repeating the process for an unseasoned pan

If you're starting the seasoning process from scratch, you'll need to repeat the steps multiple times until a smooth finish develops. It's important to resist the urge to simply slather on a lot of oil, as this will make your pan sticky. Good seasoning is made from many thin layers.

First, wash and dry your pan. It's hard to say exactly what happened to the skillet before it arrived in your kitchen, so you'll want to wash it before starting to season. Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so your best bet is to put the pan on a stovetop flame for a minute or two to drive off any lingering water.

Now that your pan is clean and dry, rub it all over, inside and out—including the handle—with cooking oil. You can use vegetable, canola, or corn oil. The key here is to rub the oil all over, but then buff it so thoroughly that the pan no longer looks even the slightest bit greasy. Even a small amount of excess oil on the pan can pool during seasoning, forming little hardened droplets on your cooking surface, or turn sticky if left unused for a few days.

Put the oiled pan in a preheated oven at 450°F (230°C) or 350°F (depending on your source) for 30 minutes to an hour. It may get a little smoky, so keep your kitchen well ventilated. It's during this time that the oil will polymerize and form the first of several hard, plastic-like coatings you'll be laying down.

When the time is up, take the pan out and rub it once more all over with the oil, buffing it out as before. Then put it back in the oven for another 30-minute spell. All in all, you'll want to do this oiling-and-heating process three to four times, to set down a good initial layer of your own seasoning.

Frequently asked questions